On May 21, 6:17*pm, George M. Middius > wrote:
> l, not -l wrote:
> > > Eh. Nothing to write home about.
>
> > > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> > > sliced onion, seasoned with S&P, then browned in a hot oven.
>
> > > I like potatoes better with butter or olive oil.
>
> > I have never found an oven-fried potato worth writing home about; but,
> > that's just me.

I'll coat sliced potatoes in oil and bake them when I make chicken
riganati (too lazy to check spelling). Those are good.


> > What kind of potato? *I enjoy redskin new potatoes, sliced and pan fried
> > (from raw, not parboiled) in bacon fat - then hit with a sprinkle of salt
> > immediately after coming out of the pan.
>
> These were red potatoes, but not "new" (assuming that means tiny
> ones). I usually parboil waxy potatoes before roasting because
> otherwise they're prone to falling apart. (I don't know why, but I'll
> bet Alton Brown does.)
>
> Anyway, I was commenting on the flavor of bacon in the potatoes. The
> texture and potato-ness were fine. I've heard people raving about
> cooking potatoes in bacon fat, but the wonder of it all escapes me.

Big difference between "home fries" and "oven-baked."

>
> I do like "German style" potato salad (vinegar dressing and bacon
> bits).